| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
Dutch |
|
1 |
Servings |
INGREDIENTS
| 9 |
oz |
Sugar |
| 1 |
oz |
Vanilla sugar |
| 16 |
|
Fl; milk |
| 9 |
|
Egg yolks |
| 11 |
|
Fl; 95 % grain alcohol |
INSTRUCTIONS
Mix sugars. Boil milk with half of sugars for two minutes. Let it cool
down. (For the milk it is easiest to use a pot which can later be used with
a mixer.) Mix well (mixer at high speed) the yolks with the other half of
the sugars. Using mixer add to milk. Then (still using mixer) add alcohol
slowly. (The result is quite fluid, sweet and strong.) Bottle and let rest
for two weeks to let the mixture thicken.
Notes: Advokaat is the Dutch word for "egg cognac". It is highly
recommended for A. I. (Alcohol Imbibing) meetings. This recipe is my
modification of a recipe I obtained in Poland. It makes a potent, superb
advokaat (or egg - cognac). The milk and eggs are healthy, the sugar and
alcohol are not. This advokaat can be drunk or, better yet, eaten with a
spoon: it is quite thick.
Per serving (excluding unknown items): 1522 Calories; 46g Fat (27% calories
from fat); 25g Protein; 258g Carbohydrate; 1914mg Cholesterol; 67mg Sodium
Posted to MC-Recipe Digest V1 #900 by Dianne Weinsaft <dee@ncsi.net> on Nov
11, 1997
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